Thanks David, the oven stat seems to work great, when I turn on the smoke element I noticed the heat burner kicked out as the temp rose above set point. Also seems to cycle well at the lower temps. I need to find and install a cheap temp probe today so I have something to monitor it with and check accuracy. I'm surprised I haven't seen more people using oven controls. It is not difficult to find a free oven, and you get a temp probe and control in one. Going to try a double smoked ham today (bear style)

took the day and made venison jalepeno cheese Germans, venison jalepeno cheese summer sausage,and pork breakfast sausage. On the Louisiana I have a dozen chicken thighs smoking and a large pan of smokey mashed potatoes. Oh, and the double smoked ham is still hanging out in the smoker